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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Heat the oil in a large skillet over medium heat. Add the thinly sliced yellow onions and sauté, stirring occasionally, until they are softened, translucent, and caramelized to a golden brown, about 10-15 minutes.

Spread the cubed rye bread evenly across the bottom of the prepared baking dish to form the first layer.

Pour and spread 1/2 cup of the Thousand Island dressing evenly over the rye bread cubes.

Arrange half of the thinly sliced corned beef over the dressing layer.

Spread the well-drained sauerkraut evenly over the corned beef.

Place half of the Swiss cheese slices over the sauerkraut.

Repeat the layers: the remaining corned beef, followed by the remaining Swiss cheese slices.

Evenly spread the caramelized onions over the top layer of Swiss cheese.

Drizzle the remaining 1/2 cup of Thousand Island dressing over the caramelized onions.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.

Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Heat the oil in a large skillet over medium heat. Add the thinly sliced yellow onions and sauté, stirring occasionally, until they are softened, translucent, and caramelized to a golden brown, about 10-15 minutes.

Spread the cubed rye bread evenly across the bottom of the prepared baking dish to form the first layer.

Pour and spread 1/2 cup of the Thousand Island dressing evenly over the rye bread cubes.

Arrange half of the thinly sliced corned beef over the dressing layer.

Spread the well-drained sauerkraut evenly over the corned beef.

Place half of the Swiss cheese slices over the sauerkraut.

Repeat the layers: the remaining corned beef, followed by the remaining Swiss cheese slices.

Evenly spread the caramelized onions over the top layer of Swiss cheese.

Drizzle the remaining 1/2 cup of Thousand Island dressing over the caramelized onions.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.

Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
